Never waste butter again ♻️
Just remember this simple tongue twister
Good morning. We officially start the second half of the year today and would like to introduce you to Jason! We are super excited and have great plans for Jason. Want to take a guess at who Jason is? Here’s a hint - If it weren’t for June and July, Jason becomes Mason. For all those still confused, July-August-September-October-November!
To kick off Jason in the best possible way, we both are taking a vacation (Happy Bday America!) and won’t be publishing a new edition next week. That said we will leave you with a pro tip to mull over in our absence.
After someone says “that’s crazy” twice, it’s time to wrap up your story.
Don’t miss us too much!
In the food world
'I've never experienced pain like that': Not the feedback you want as a meal kit service. However, Daily Harvest is facing a firestorm of online backlash over the voluntary recall of one of its products, after a slew of people fell ill with symptoms like nausea, vomiting and liver damage. The brand has long used a network of online influencers to promote their products. According to these influencers, the company’s handling of the recall was similar to their business model - leave a box at the doorstep and walk away. By doing so, the onus of warning the public has fallen on the influencer community, further increasing the fallout and tarnishing the company’s reputation.
Mr. no Beans?: Plant based seems to be the buzzword for investors. However, Atomo, a coffee startup wins the award for doing the most plant based thing - making something that’s already plant based, plant based. The company raised $40m to scale their beanless coffee made from upcycled date seeds, which according to the company, results in a reduced environmental impact and better taste as compared to traditional coffee.
Happy BBQ America
Cooking outdoors has something primitive about it and we mean it in the best possible way! Christopher Columbus found some really patient Native Americans, in their version of Hell’s Kitchen, slow smoking meats over indirect heat for up to 12 hours to get a tender and juicier texture without being yelled at by their Gordon Ramsay equivalent.
Being two vegetarians, the total time that we have spent smoking food in our lifetime is well under 12 hours. But, we do enjoy cooking on open fire and learning about different foods and cultures and applying them in way that can be vegetarian friendly.
American BBQ has evolved from the Atlantic to the Gulf, bordered by the western outposts of Texas and Kansas City. This area is known as the “barbecue belt” and houses four distinct barbecue styles:
Carolina: To make Carolina BBQ at home, use vinegar based sauce and start with cold protein, pork being the protein of choice. To create a heat source, lay charcoal briquettes in a C (we dare you to try another alphabet) shape to make a fire that burns slowly and consistently. And for mustard, do not go all fancy with dijon, stick with the yellow classic.
Texas: Since “everything is bigger in Texas”, they traded the tiny pigs for cows. The Texan BBQ takes phrase “you got wood” to a whole new level. High quality wood like pecan, hickory or solid oak is used to start the fire a while before cooking. The protein is first given a dry rub of spices followed by a facial by wrapping it in some foil towards the end of cooking.
Memphis: This was probably the first (and maybe last) time we googled Memphis and the only thing we could find is that molasses was plentiful in the region. This is a key ingredient in their famous sweet tomato-based sauce. Generally pork ribs and shoulders are spritzed with water while cooking.
Kansas City: Memphis native Henry Perry, had his eureka moment and used the famous tomato sauce on other proteins. But probably fearing being outlawed 6-3 (#fuSCOTUS) in Memphis, he moved to Kansas and created a new tradition. To get the correct vibe, use a spice and brown sugar rub and an indirect heat source.
Scan & go
Smell eye candy!: Everyone loves ice cream but a lesser known fact about it is that ice cream itself has no discernibly strong smell of its own. Now that you have tested it with the half eaten pint in the freezer, Oregon based ice cream brand Salt & Straw is going to enhance your ice cream eating experience as it’s releasing a trio of edible perfumes (where have these been all my life!):
A Cloud of Cocoa: A rich, robust perfume with notes of Ecuadorian chocolate, malted milkshake, and Japanese whiskey.
A Plume of Blumes: Combining honeysuckle and jasmine.
A Swoon of Citrus: which balances the tartness of citrus with the herbal undertones of an entire orchard
Cheez-It: Just as we recover from the Mexican pizza hangover, Taco Bell is testing a new product - a giant cheez-It! As the name suggests, this item starts off with a base of a very Big Cheez-It (16-times larger than a normal Cheez-It) and finishes off like a tostada. This limited edition item will only be available at one store in Irvine, California and may be rolled out to more locations depending on the response it receives. Get going California!
We understand that traditional BBQ cooking times will turn any vegetable into baby food. So for all you veggie lovers, here are the best vegetarian/vegan burger recipes so you can experience cooking on the open fire this weekend.
Aloo Tikki Burger: Indian spiced potato patty burger
Beet Burger: Beets to boost nutrition value of the usual veggie burger
Ultra Veggie Burger: Sweet and spicy burgers are both vegan and gluten free
Tired of over-browning your butter? Here’s a twist on the classic tongue twister to ensure this won't happen again: Betty bought a bit of butter but she browned the butter so Betty brought a bit of lemon to brown the butter better.
To prevent your food from spinning like a ballerina while grilling or roasting, use two skewers instead of one.
The shortest and simplest one till date: Don’t rinse boiled pasta!
Did you know?
Chopsticks were initially created for cooking, not as an eating utensil. Kudos to the lazy genius who figured out its dual purpose.
Overcooked hard boiled eggs look green because of the thin, green iron sulfide coating on the yolk.
On July 4th, Americans will enjoy ~150 million hot dogs, enough to stretch from D.C. to L.A. more than five times (this does not include filling potholes).
“There are two different things: there's grilling, and there's barbecue. Grilling is when people say, 'We're going to turn up the heat, make it really hot and sear a steak, sear a burger, cook a chicken.' Barbecue is going low and slow.”
While this simmers…
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